Quickies Cocktail Challenge Update : I am pleased to announce that we've now received  3  very interesting entries! Thank you very much, and please, keep them coming.  Send in as many entries as you like, just remember to get them in by midnight of  September 27 2010 (ET)  - we're looking forward to shouting out the winner and showcasing a fantastic line up of entries on September 28 2010 (ET)  !! What's your motivation? A gorgeous cookbook! (take a detailed peek here) And now for today's post....

Some people can't contemplate life without chocolate, some can't sit on a chair without a customary once over with a sanitising wipe, I cannot face a future without an assured supply of  brined and smoked pork belly. It's not the most refined of addictions, but addictions, seldom are. When it comes to bacon, you either get it or you don't.  Explanations are unnecessary or just plain wasted.

Every time I even think about going on a diet, I start to hyperventilate. It could be oxygen deprivation at work but my immediate subsequent  thought after "my throat is constricting" is "I need bacon, lots of bacon". It doesn't just gratify, it transports...... without the bad trip afterwards  ;) Down that same road go my vegetarian aspirations each and every time.

Months of food blogging related, wanton eating have packed kilos (the number doubles horrifically in pounds *eeek*) on my diminutive frame, that were never there before! What evil sorcery is this, that transforms such delectable delights into such disfiguring  appendages?!?!

This insane eating must end, or pause, at the least, but have my bacon I will, before I submit myself to the rigours of calorie deprivation. I almost always have this porcine treat in my fridge - it remains the one thing that stands between me and the vegetarian camp or a pair of low slung skinny jeans, for that matter.

This morning I had 4 rashers left in the pack and into my biscotti base they went. Soon I will make reparation for my calorific indiscretions. Until then, these savoury, bacon-y, and toothsome bites will give me much solace.... *oink* ;)

crumbs aplenty but not a cracked casualty among the beauteous, bacony batons - slice the log whilst still slightly warm

4 rashers back (lean-er) bacon
150 g (1 1/2 cups) plain or all purpose flour
2/3 tsp baking powder
2/3 tsp garlic salt
1/2 tsp sugar
1/3 tsp coarse ground black pepper
1 large egg
2 tsp wholegrain mustard
3 Tbsp water
1 Tbsp bacon drippings

Heat a pan and add a tablespoon of oil. When moderately hot, fry the bacon on both sides, turning over at regular intervals, until bacon is evenly golden and crisp. Remove from pan and drain on crushed kitchen paper until cold. Reserve drippings in pan.

Preheat oven at 190 C (370 F) and lightly grease a baking sheet or line with parchment paper.

Whisk together the flour, baking powder, garlic salt, sugar and pepper in a large mixing bowl. Chop or crumble the cold bacon into small bits like you would for a baked potato topping and stir bacon lightly through the flour mixture.

In a another small bowl, thoroughly whisk together the egg, mustard. water and drippings. Make a well in the middle of the flour and bacon mixture and pour in the egg mixture. Draw the flour into the liquid and knead gently until a dough forms. Dont add more flour, even if it seems sticky. You will then have hard and heavy textured biscotti. If you need to, flour your hands instead so the dough sticks less.

Shape dough into a flattened log about 20 cm (8 in) by 8 cm (3 in) and place on baking tray. Bake for 15 minutes. Remove log from oven and cool on a rack for 5 - 10 minutes. Reduce temperature to 150 C (290 F).

Slice log across into fingers at 1 cm (about 1/2 in) intervals, with a sharp serrated knife, in a gentle sawing motion.

Arrange biscotti on same baking tray and bake for 20 minutes more, turning biscotti over midway through baking time. Each side should get 10 minutes baking. Remove from oven and cool on a rack until completely cold before storing in an airtight container.